Delicious Recipe Lemon Coconut Cake

This is a delicious and moist recipe lemon coconut cake. It is a very easy-to-follow, quick recipe you can make for your family or friends. It has a nice balance of flavours and will surprise your guests.

This cake is vegan, gluten-free, and has no refined sugar. The recipe is made in just one bowl of glaze, lemon juice, sugar, flour and eggs.

You can make this cake for any occasion or serve it to guests because everyone loves a citrus-flavoured dessert! This recipe is the perfect size for serving 12 people or so.

Recipe Lemon Coconut Cake
Recipe Lemon Coconut Cake


How To Prepare Recipe Lemon Coconut Cake?

Preparation Time: 10 min.

Cooking Time: 50 min.

Serving Size: 12


  • 2 mixing bowls,
  • 2 baking pails,
  • a whisk

Ingredients For Recipe Lemon Coconut Cake

  • 1 ½ cups white flour
  • 1 cup coconut milk
  • ½ tsp baking soda
  • 1 lemon, zest & juice of
  • 1 cup sugar (or more to taste)
  • 3 eggs + 1 egg yolk, room temperature
  • 2 tbsp coconut oil (melted)
  • 2 tbsp lemon juice (or more to taste)

Directions For Recipe Lemon Coconut Cake:

Step 1: Preheat oven to 350 degrees F.

Step 2: Make The Glaze: Mix sugar and lemon juice in a medium saucepan, and stir on low heat until sugar dissolves. Cook for 1 minute more. Remove from heat, add coconut milk, and stir the mixture. Set aside to cool down completely.

Step 3: Sift flour into the large bowl (with whisk attachment), and add baking soda, salt and lemon zest. Crack eggs into a small bowl and whisk with egg yolk until smooth.

Add eggs to the dry ingredients and stir. Add melted coconut oil, lemon zest and juice, and whisk until well combined.

Step 4: Divide the batter into two bowls (one smaller one and one bigger bowl). Pour half of the batter into the small bowl and add the glaze.

Stir with a spoon or spatula evenly distribute the glaze. Place glazed batter in the centre of your oven, and cook while mixing for 2-3 minutes.

Step 5: Transfer the hot cake batter to the bigger bowl, add the remaining batter and stir until well combined. Bake for 20-30 minutes.

Step 6: When done, transfer to a cooling rack and let cool completely.

Step 7: Add glaze over the cake, decorate with the lemon zest, slice and serve.

Nutrition Facts Of Recipe Lemon Coconut Cake

  • Calories: 378
  • Total Fat: 21g
  • Saturated Fat: 14g
  • Protein: 9g
  • Carbohydrates: 43g
  • Sugar: 25g
  • Fibre: 2g

Why You’ll Love This Recipe Lemon Coconut Cake?

1. This recipe is made with whole food ingredients so you can enjoy it at a special or festive event.

2. This recipe has a nice balance of flavours and will surprise your guests.

3. The recipe can be made in just one bowl, making the preparation process very easy and quick since you don’t have to clean up multiple dishes.

4. The cake is vegan, gluten-free and sugar-free, so it is great for diabetic people or those who prefer to avoid sugar.

5. The cake has a nice texture and comes out moist. It will give you the satisfaction of eating a delicious piece of cake without feeling guilty.

Is Mixed Lemon Curd Filling The Best?

This lemon coconut cake is one of the best, with a nice balance of flavours. But if you prefer a lemon filling instead of a glaze, feel free to use your favourite recipe. For example, you can try out our Easy Lemon Curd.

Tips For The Best Recipe Lemon Coconut Cake

Plan: when making this recipe, it is important to do everything at the right time, especially when you need to make the glaze and it needs to cool down before being used.

When making the glaze, stir on low heat until the sugar dissolves. Also, remove from the flame immediately when sugar dissolves because lemon will cook very fast, and you don’t want your glaze to get burnt.

Measure the flour: it is important to measure the flour with a measuring cup as this guarantees that you will only use the right amount of flour for your recipe. Otherwise, you risk using too much or too little, which might alter the texture of your cake.

Use a whisk: to make your cake batter nice and smooth. It is important to use a whisk when mixing eggs and coconut oil.

Know what you are doing: we highly recommend reading the recipe before making your cake. For example, you should know exactly how to make the glaze. Remember that lemon has a very acidic flavour, and it is important to balance the sugar used when making a glaze.


This recipe lemon coconut cake is a great choice for your next special event. It is very easy to follow, and it will impress everyone, especially with this beautiful glaze.

You can substitute white flour with all-purpose flour or gluten-free flour like oat flour, or if you want to make this gluten-free cake, buttermilk could be used instead of coconut milk. We hope you enjoy it as much as we do!